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Jamie’s Salad With Maple Red Wine Vinaigrette

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10


  • 1 small (1 1/2 lb) peeled and diced butternut squash
  • 3 tablespoons plus more for drizzling olive oil
  • salt
  • freshly ground black pepper
  • 2 tablespoons red wine vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon dijon mustard
  • 1 minced shallot
  • 2 cups spring mix
  • 1/2 head leaves torn into bite-size pieces radicchio
  • 1 sliced Belgian endive
  • 1 cup sliced in half seedless red grapes
  • 1/2 cup chopped salted and roasted pistachios
  • 1/2 cup crumbled feta cheese


Preheat the oven to 400 °F.

Place the squash on a baking sheet and drizzle with olive oil. Toss and sprinkle with salt and pepper. Roast for 30 minutes, flipping once halfway through.

Using a glass jar with a tight lid, combine the olive oil, vinegar, maple syrup, Dijon, shallots and a pinch of salt. Shake well to combine.

In a large salad bowl, combine the squash, spring mix, radicchio, endive, grapes, pistachios and feta cheese. Top with the salad dressing and serve.